Northern Thai Salad

Step 1;

Make the toasted rice powder by dry toasting the uncooked rice grains in a heavy cast iron pan in the Gozney Dome. Continually move the rice grains so they turn a deep golden brown colour and smell toasty and nutty; around 5 mins. Transfer to a mortar and pestle, then grind into a semi-coarse powder. Alternatively use a spice grinder or blender, but be careful not to over grind the grains into a fine powder - you’re looking for the texture of sand.

Step 2;

Light a wood fire inside the Gozney Dome then add charcoal. Heat the charcoal until hot and glowing. Spread the charcoal then place the aubergines directly onto the hot coals so that they blacken and blister on the outside while cooking and steaming the flesh on the inside. Turn the aubergines to blacken them all over, this will impart a lovely smoky flavour to the creamy aubergine flesh inside. Remove the aubergines from the oven and set aside to cool.

Step 3;

Make the dressing by combining the palm sugar, water, fish sauce, lime juice and chilli flakes together using a mortar and pestle. It will taste spicy, sweet and sour.

Step 4;

Once the aubergines are cool enough to handle, remove the blackened skins and discard. Roughly chop the aubergine flesh while still warm and arrange on a serving plate.

Step 5;

Combine the red onion, spring onion, kaffir lime leaf, lemongrass, coriander and mint in a mixing bowl with the dressing. Gently toss the salad together and arrange over the aubergine, pouring over any remaining dressing. Halve the soft boiled egg and arrange over the salad then sprinkle the aubergine and egg with the toasted rice powder. Serve with steamed rice.